Bread Scoring and Stenciling
Some beautiful examples of creative ways to shape and stencil your bread, plus some useful bread making tools.
How to stencil light flour on a dark crust. 1) Flip your dough onto parchment paper. 2) Brush off excess flour. 2) Paint the crust with water. 3) Lay the stencil on the dough. 4) Sprinkle the stencil with flour. 5) Gently peel off the stencil. Score and bake. (I'll do a how to stencil cocoa powder on a light crust video soon.)
Dough Scoring Notes: Small cuts first and deep ones last to keep your dough intact as long as possible. Cold and lower hydration doughs are easier to score. Tight shaping will give you big bloom of the deep cuts. Looser shaping may work better for patterns of only shallow cuts.
It's been a while since I've played with scoring, but today's dough inspired me, 50:50 bread flour and whole grain home-milled rye. I felt pretty sure the score wouldn't blow out. I did lose a leaf on the one in the back there, but that just fits with my rainy autumn day.
Two boules with different crust treatments, both beautiful in their own way. One was given a few deep slashes and then painted with water; the other heavily floured so the intricate score would come through. It's said we first eat with our eyes, but what's on the inside counts too: organic @breadtopia bread flour and turkey red wheat milled in @wolfgangsmockmill 's new Mockmill Pro 100.
Black Walnut Bread Lame – Hand made in the US. Black Walnut Bread LameA Lame (pronounced LAHM, meaning “blade” in French) is typically a long thin stick made to hold a metal razor used to cut, or score, bread dough to help control the expansion of the loaf as it bakes. Beautiful black walnut wood lame with knurled brass thumbnuts for quick and easy blade replacement. 5 double edges razor blades included. Store in pictured box for safe storage. Hand wash. Size: 2.75 ounces, 7 1/2″ long
Enhance the beauty of your artisan loaf of bread, pie, or cake with a stunning decoration using our exclusive bread stencils. Made of a mylar material, our stencils are stiff enough to be durable, yet flexible enough to curve over your ready-to-be-baked loaf. Lightly dampen the stencil design area with water, lay the stencil gently over your risen loaf and sprinkle with flour or cocoa powder before lifting the stencil away and baking. Easy to use, clean, and store. Made with fold-up tabs on th